Method for rapid maturation of distilled spirits using light and heat processes

Abstract

An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

Description

CROSS-REFERENCE TO RELATED APPLICATION[0001]This application is a continuation-in-part of U.S. Ser. No. 14 / 594,944, which is a continuation-in-part of U.S. Ser. No. 14 / 152,915, filed Jan. 10, 2014, each of which are hereby incorporated by reference in their entirety.TECHNICAL FIELD[0002]The technical fields are: Food Chemistry and Other Consumer Goods.BACKGROUND ART[0003]By some accounts, human beings have been aging distilled spirits in wooden containers for almost five hundred years. Despite billions of person-hours of experience, the myriad of chemical reactions responsible for the flavor of wood-aged spirits are not fully understood. Spirits derive their distinct characteristics over time while stored in wooden containers in part by the production and presence of esters. Esters are compounds made by chemically bonding acid molecules and alcohol molecules to form new compounds, often with pleasant aromas and tastes. This process is known as “esterification.” In addition to esteri...

AI Technical Summary

Benefits of technology

This patent describes a process for making a distilled spirit that has the characteristics of a mature spirit. The process involves contacting an unmatured distilled spirit with wood at a specific temperature for a certain period of time, then treating it with actinic light. Finally, heat is applied to maintain the temperature for a certain period of time to produce the mature spirit. These steps help to create a more complex and mature flavor in the distilled spirit.

Problems solved by technology

Despite billions of person-hours of experience, the myriad of chemical reactions responsible for the flavor of wood-aged spirits are not fully understood.

In laboratory settings, strong acids (e.g., sulfuric acid) are typically employed as the catalyst, but this can be incompatible with spirit making where other functional groups are sensitive to stronger acids and where chemical additives are typically prohibited.

It has long been known that Fischer esterification can also be completed using weak acid catalysts, but at the expense of relatively slow reaction rates.

This early form of accelerated aging comes at the cost of increased evaporation from the barrel.

Often as much as 50% of the product can be lost to evaporation.

These processes generally do not yield a product close enough to that produced by traditional means.

Because these processes run concurrently, and often interact with or depend on each other as well as the material and other conditions of their environment over time, it is very difficult to deviate very far from traditional methods while still achieving similar results.

For example, rapid oak extraction may not provide enough time for interaction with a wood container to pick up some of the more subtle and complex flavors present in traditionally aged spirits.

Much of the expense in spirit making stems from the long latency in creating the end product as well as the product evaporation from the barrel.

But, it is difficult to predict markets many years out.

Makers that produce too much product fail to maximize their investment, whereas those that produce too little fail to capture potentially significant portions of the upside.

Many will refuse to consume or pay a premium for non-authentic tasting products.

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